Champagne and Food Pairings

Champagne is one of, if not the most versatile beverage to pair with a wide variety of foods. As long as you avoid sweet foods and overly strong flavors, it’s hard to go wrong when pairing Champagne with many of your favorite foods. Here’s our foolproof guide to pairing Champagne with easy, everyday foods. No caviar required!

Champagne Pairing Basics

Match weight and texture: light foods tend to taste best with lighter wines; heavier foods usually taste best with stronger wines.

Match flavor intensity: Mild flavors usually pair better with delicate wine; more intense flavors typically taste better with richer wines.

Skip the sweets: Because Champagne is typically dry (and Fat Cork Champagne is almost always on the dry side), pairing Champagne with a sweet dessert can make the Champagne taste bitter. Instead, try pairing Champagne with dark chocolate and berries, or finish your meal with a bright, refreshing brut nature!


Champagne and Food Pairings

Champagne and Salty Foods

Champagne paired with salty foods makes one of the easiest and most delicious pairings! Salt balances acidic wine, so salty foods are especially great when paired with dry Champagnes (like brut natures). We love pairing dry Champagne with thick-cut potato chips, popcorn tossed with olive oil and parmesan, or homemade oven fries.

Champagne and Food Pairings

Champagne and Seafood

Classic and foolproof, almost all seafood pairs well with Champagne. A few of our favorites: oysters and blanc de blancs, grilled salmon and rosé, spicy fish tacos and pinot meunier.

Champagne and Food Pairings

Champagne and Take Out

Our favorite way to celebrate a weeknight: take out and Champagne. Pinot meunier Champagne compliments spicy food (try it with Vietnamese or Thai food), and brut nature shines with lighter foods (like sushi).

Champagne and Food Pairings

Champagne and Cheese

Stinky, creamy, hard, or soft, almost all cheeses pair well with Champagne! Add cured meats, olives, nuts, dried fruit, and bread to your cheese plate for even more delicious pairings.

Champagne and Food Pairings

Champagne with Brunch

Enjoy bubbly with brunch! Paired with rich eggs, salty bacon, tart berries, and buttery croissants, Champagne turns an always fun brunch into a super fun morning celebration.

St. Nick’s Holiday Open House Wine Tasting Weekend – Table Talk Northwest

Press Release
Seattle Wa – November 30, 2016

TableTalk  “St. Nick’s Holiday Open House Wine Tasting Weekend”.  Jamie Peha shared the details surrounding the annual St. Nick’s Holiday Wine Tasting and Open House Weekend.


The post St. Nick’s Holiday Open House Wine Tasting Weekend – Table Talk Northwest appeared first on Woodinville Wine Country.

Obelisco Estate: Making Its Mark – Advinetures

Obelisco Estate is a part of the new guard of Washington wineries that are pushing the envelope in terms of producing quality wines. Obelisco is the creation of Doug Long and his partners, when Doug decided that he had retired too early.

Doug’s career in wine stretches back to 1971 when he and his two brothers planted grapes on some of his father’s property purchased high above the Napa Valley. As good luck would have it, they soon learned that this site was ideal for growing high quality grapes. A decade later they decided to open their own winery, David Arthur, which went on to considerable fame. Wine Spectator awarded it their 2000 Winery of the Year. Their Elevation 1147 Cabernet Sauvignon has received much praise from the wine critics, frequently cited for its long aging ability and opulent texture.>>>Read more on Advinetures

The post Obelisco Estate: Making Its Mark – Advinetures appeared first on Woodinville Wine Country.

Chateau Musar winery has a rich history and delicious, well balanced wines – Kansas City Star (blog)

Kansas City Star (blog)

Chateau Musar winery has a rich history and delicious, well balanced wines
Kansas City Star (blog)
It's not often you get to meet a legend in the wine business, let alone a legend that makes his wines in the formerly war-torn country of Lebanon. That was the case in Kansas City recently when I visited with Marc Hochar. Hochar is part of the third ...

On wine: The difference between Port and Port-styled wines – Santa Rosa Press Democrat

Santa Rosa Press Democrat

On wine: The difference between Port and Port-styled wines
Santa Rosa Press Democrat
I'm sure that the phrase, “Any port in a storm,” refers to a maritime crisis solution, and thus the P in port isn't capitalized. But it is capitalized when it comes to the after-dinner dessert wine that seems most apropos during storms or any cold weather.

TTP wants to put more, not less, into your wines

Elaine Brown alerted to me about a petition that had just gone up on the TTB site.

I went right to it. The document is dense. It is complicated. And it is stunning.

Now when industry is using less, big wine wants to use more. The TTB should understand that commercial wine and real wine need different governance. If people buy wine in the supermarket they can expect flavorings. If buying what they consider fine wine, then that category should offer the consumer some protections.

Most of the petitions have been requested by Gusmer Industries, a sales and wine consultancy that has been invaluable to me to find out what is the latest on wine manipulations. They are particularly interested in increasing the nutrients as well as the maximum dosage of additions.

There are also proposed changes to wine processing, and a special request by Constellation Brands.  

I've tried to provide a cheat sheet. Please head to the website for a complete distillation, and if you don't think the amount of gum arabic, biotin, niacin, PVP, chitosan should be increased or even allowed, please speak up. 

Acacia (gum arabic): TTB is proposing to authorize a maximum use rate of 8 pounds of acacia per 1,000 gallons (1.92 grams per Liter (g/L)) of wine in the list of authorized wine and juice treating materials in § 24.246. Acacia is currently listed in § 24.246 as an authorized treating material to clarify and stabilize wine, subject to a limitation that its use shall not exceed 2 pounds per 1,000 gallons (0.24 g/L) of wine

This category has a limit of one percent acacia gum (rather than 2 percent); the functional effects for this category match TTB's uses as clarifying and stabilizing wine. TTB is correcting this mistake in this rulemaking by proposing to increase the maximum use rate of acacia gum in wine to 8 pounds per 1,000 gallons of wine. TTB's earlier administrative approvals authorizing the use of acacia at levels greater than 8 pounds per 1,000 gallons of wine are revoked.

Potato protein isolates: as a fining agent. 

Sodium carboxymethyl cellulose: to stabilize wine from tartrate precipitation at a level not to exceed 0.8 percent of the wine.

Chitosan: TTB is proposing to add chitosan from Aspergillus niger, at a use rate not to exceed 10 grams per 100 liters of wine, to the list of approved wine and juice treating materials contained in § 24.246. TTB administratively approved several industry member requests to use chitosan from Aspergillus niger to remove spoilage organisms, such as Brettanomyces, from wine.  

*** Chitosan previously used has been derived from crab shells, this Aspergillus niger is responsible for what we know as black mold. 

 Inositol (myo-inositol): TTB is proposing to add inositol to the list of authorized wine and juice treating materials in § 24.246 to be used as a yeast nutrient at a use rate not to exceed 2 ppm.

Polyvinyl-pyrrolidone (PVP)/polyvinylimadazole (PVI) polymer: wine treating material to be used for clarifying and stabilizing alcohol beverages. According to FDA FCN No. 320, the blend “is intended to be added directly to alcoholic beverages during the maturation process . . . is to be completely removed by filtration . . . and is limited to single use applications.” The amount must not exceed 80 grams per 100 liters of wine.

L(+) tartaric acid: TTB administratively approved several industry member requests to use L(+) tartaric acid, prepared using an enzyme from immobilized Rhodococcus ruber cells, to correct natural acid deficiencies and to reduce pH when ameliorating material is used in the production of grape wine.

The list of SIX new nutrients Gusmer wants added

Bakers yeast mannoprotein: TTB administratively approved the use of bakers yeast mannoprotein to stabilize wine from the precipitation of potassium bitartrate crystals,

Beta-glucanase: TTB is proposing to add beta-glucanase, at a use rate of 30 parts per million (ppm) of wine, to the list of approved wine and juice treating materials contained in § 24.246.

Biotin: The Gusmer petition proposed a maximum use rate for biotin of 25 ppb.

Calcium pantothenate (vitamin B5):  TTB administratively approved an industry member's request to use calcium pantothenate as a yeast nutrient in the production of wine.

Folic acid: TTB is proposing to add folic acid to the list of authorized wine and juice treating materials in § 24.246 for use as a yeast nutrient at a use rate not to exceed 100 ppb.

Magnesium sulfate:  Nutrient

Pyridoxine hydrochloride (vitamin B6):  Nutrient



Both nanofiltration and ultrafiltration are capable of reducing alcohol content in wine, and this proposed liberalization will provide industry members with more tools to reduce the alcohol content of wine.


TTB administratively approved several requests to use reverse osmosis in combination with osmotic transport to reduce the ethyl alcohol content in wine.


In two separate requests, an industry member requested to use ultrafiltration to separate red grape juice into high and low color fractions for blending purposes, and to separate white grape juice that had darkened due to oxidation during storage into high and low color fractions for blending purposes.


 TTB is authorizing the use of toasted wood in this proposal. Section 24.185(b) would state TTB's position on the use of wood essences and extracts in the production of wine.

TTB is also proposing to remove the last sentence from § 24.225 (“Wooden storage tanks used for the addition of spirits may be used for the baking of wine”) and include it in the new § 24.185, and to remove the reference to oak chips from § 24.246 and include it in new § 24.185, in an effort to maintain in one location all regulatory provisions pertaining to the treatment of wine with wood.



Accidental? This is really funny. It's illegal to add water to wine but everyone uses "Jesus Juice" to bring down the alcohol. How do you drop tons of water into the tank by accident? Or is this just another way to increase sales of Reverse Osmosis?

TTB has approved the use of reverse osmosis and distillation to remove water from wine under TTB's authority in § 24.249. In those reviews, TTB considered how the accidental water addition occurred, the ratio of water to wine, and whether or not the requesting industry member has submitted similar requests in the past. TTB applied the following conditions to those approvals. The industry member must:

  • Return the wine to its original condition;
  • Transfer the wine to and from the distilled spirits plant for treatment in bond;
  • Not remove more water than was accidentally added;
  • Not alter the vinous character of the wine; and
  • Keep the usual and customary records of the processing.

TTB believes that proprietors should have the authority to remove small amounts of accidentally added water from wine using reverse osmosis and distillation without first seeking TTB approval. 



Other Issues for Public Comment and Possible Regulatory Action

++Reverse Osmosis To Enhance the Phenol Flavor and Characteristics of Wine and To Reduce the Water Content of Standard Wine


TTB has not received other requests from industry members to use reverse osmosis to improve the phenol and flavor character of wine. However, TTB did receive a request to use reverse osmosis to improve the “sensory quality” of finished wines and to evaluate the potential sensory benefit of water content reduction compared to the resultant loss of volume.


If you believe that the use of reverse osmosis for these purposes is consistent with good commercial practice, your comments should explain your position in detail, as well as provide guidelines/standards concerning how much water (maximum percentage) may be removed. If you believe that the use of reverse osmosis for these purposes is not consistent with good commercial practice, your comments should explain your position in detail.




  • Federal e-Rulemaking Portal:You may send comments via the online comment form linked to this document in Docket No. TTB-2016-0010 on “gov,” the Federal e-rulemaking portal, at Direct links to the comment form and docket are available under Notice No. 164 on the TTB Web site a 


Wine News: What I’m Reading the Week of 11/27/16

Welcome to my weekly roundup of the wine stories that I find of interest on the web. I post them to my magazine on on Flipboard, but for those of you who aren't Flipboard inclined, here's everything I've strained out of the wine-related muck for the week.


The thinned red wine
Blake Gray on crop thinning

Harvest Wars
Bill Ward on the competition for vineyard labor between pot and wine

Wine in Poland
Alexandra Kuderski opens a window into Polish wine

The Hemp Winery: Jacques Herviou of Chateau Maris
Christopher Barnes conducts the interview

Wine in Idaho? Come along for some surprises
Mike Dunne surveys the scene

Steve and Jill Klein Matthiasson: Their unique viticulture/wine dream fulfilled in Napa
An in-depth portrait of the Matthiassons

High Altitude Chianti: Federica Mascheroni Stianti of Castello di Volpaia
Monty Waldin conducts the interview.

The Immigrants Who Help Make Your Wine are Afraid of Trump
Terrified, in fact.

The Vine Curtain
Moldovan wine!

Smoke Left Unwanted Mark in Carmel
Andrew Adams talks about trials for dealing with smoke taint

France Was Put on the Map to Create Characterful and Interesting Wine
Jim Ralston of Manresa profiled in World of Fine Wine

Jefford on Monday: Wine choices in the new free world
Andrew Jefford recalls his visit to Trump winery.

The Name Game: Porto, Napa Diplomacy and the Fortified Wine Dilemma
Mike Veseth on California Port-style wines

Burgundy wine harvest devastated by two-day frost
The Independent reports on the killing frost.

Out of Africa - the Next Big Wine Market?
James Lawrence suggests Africa could be a big wine market

With the Wines of Montsant, It's All in the Drinking
Eric Asimov and his readers explore Monsanto

Wine pioneers in Oregon, Craig Camp and Steve Hall at Troon Vineyard
LM Archer on Craig Camp's latest adventures.

And now for some red wines to pair with fall's bountiful food
Patrick Comiskey with his recommendations

Merlot Sees Its Stock Rise After Years In The Shadow Of Cabernet And Pinot
Brian Freedman suggests a reboot.

Pursuit of Balance Finally Called Off
Adam Lechmere contemplates the end of the "movement."

Three Star Sommeliers on Their Favorite Bottles, Restaurants and More
Lucas Wittmann asks three sommeliers their favorites.

Shiraz is Back
Joe Czerwinski says Australia is back in the saddle.

The American Nouveau Wines to Drink Now
Zach Sussman gets all carbonic on your a**.

Turning Narrow-Minded Wine Lovers On to Something New
Lettie Teague shares strategies

Daily Wine News: What Moldova Means

The Purcari winery surrounded by its vineyards. (Wikimedia)

In Roads & Kingdoms, Will Mawhood visits Pulcari winery in Moldova and reflects on the country’s politics and wine culture. “In Russia, in Ukraine, in Latvia, and Uzbekistan, Moldova means wine, and good wine…if the “east-directed parties” win the presidential election, it will be good for Moldovan wine but just for a few years. Russia will begin importing Moldovan wine again, and a lot of small wineries will see demand rise. But long-term, it will be a disaster…”

In the Chicago Tribune, Greg Trotter talks to Bill Terlato, president of The Terlato Wine Group, about the success of The Federalist brand (which is served at “Hamilton” productions) after losing its flagship Santa Margherita, which made up almost one-third of its business.

In VinePair, Bridget Huber talks to immigrant wine workers about how they feel about a Trump presidency and Trump’s pledge to build a wall.

Western Farm Press’ Harry Cline profiles Steve and Jill Klein Matthiasson and tells the story behind their unique wine dream fulfilled in Napa. ““Most winemakers know the fermentation process well, but it is less common to find those who know the plants — good winemakers are good vine people.”

In the Napa Valley Register, Tim Carl is enjoying Napa’s newfound interest in chenin blanc and appreciates the vintners preserving old-vine zinfandel vineyards.

Stephen Tanzer looks at the last several vintages in Washington and considers what the biggest challenge winemakers are faced with in Vinous.

Mike Veseth, the wine economist, explores the controversies brewing over the “Port” wine name.

Mike Dunne shares 10 things that surprised him about Idaho’s wine scene in the Sacramento Bee.